Instant Pot wild rice pilaf with mushrooms and pine nuts- this is the perfect low-effort side dish for your holiday table! Cook it ahead in the Instant Pot and re-warm when you're ready to serve. Gluten-free and vegan!
Easter is just around the corner, and I have the perfect easy side dish for you!
To save your stove-top, you can prep this Instant Pot wild rice pilaf with mushrooms & pine nuts in the Instant Pot! Bonus? It can be prepped a day or two ahead and re-heated. How's that for convenient?
This super simple wild rice pilaf recipe is not the star of your table, but it's a flavorful side dish that is *just* fancy enough for a holiday feast. And did I mention? So. Flipping. Easy.
Recipe video
Watch the video below to see exactly how I prepped my Instant Pot Wild Rice Pilaf. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Don't forget to pin this post to save it for later!
If you are anything like me, you spend most of your time on the main star of the holiday feast...ie the turkey or the ham, or the goose.
Side dishes pretty much need to be effortless, and that's just what this Instant Pot wild rice pilaf is! You barely have to do any work, and you can even make it ahead!
What on Earth is wild rice pilaf?
Wild rice pilaf is basically just wild rice cooked with a bunch of yummy stuff: onions, garlic, stock, thyme leaves and mushrooms, in this case.
Lemme break it down for you:
- First we sautee some onions and garlic in olive oil.
- Then we add the wild rice and toast it for a few minutes.
- Then we deglaze the pan with a little white wine.
- Cook it up with stock, thyme leaves and mushrooms.
- Voila! Delicious, super-flavorful rice that is the perfect side dish for your holiday feast.
How to make this ahead of time:
Not only is this Instant Pot wild rice pilaf super easy to make, but you can even make it ahead and re-heat. I tried a few different re-heating methods.
- Lorena from Green Healthy Cooking suggests re-heating in the Instant Pot using a pot in pot method, steaming it for 5 minutes. This is super efficient, and great for a half batch of this recipe but I didn't have the right size bowl to do a full batch of this pilaf.
- I suggest piling everything into a casserole dish, covering, and re-heating in the oven on 350°F if you are making a full batch of this Instant Pot wild rice pilaf. Add the pine nuts and parsley fresh!
Recipe tips:
- I used my trusty 6 quart Instant Pot; this recipe has not been tested in an 8 quart Instant Pot
- Due to the long cook time, veggies turn to mush in this recipe (except mushrooms for some reason!) so if you want to add carrots or celery, you'll have to cook them separately and add them in
- Looking for more holiday side dishes? Try this Parmesan Mashed Cauliflower, or this Raspberry Balsamic Cranberry Sauce, or check out this round up with 27 Holiday Slow Cooker Recipes!
- Don't forget to check out these 7 Instant Pot Chicken Breast Recipes
Instant Pot Wild Rice Pilaf with Mushrooms and Pine Nuts
Ingredients
- 2 tablespoons olive oil
- 2 onions chopped
- 2 cloves garlic minced
- ¼ cup white wine see note 1
- 12 oz mushrooms sliced; see note 2
- ½ teaspoon salt
- 6 sprigs fresh thyme or ½ tsp dried thyme leaves
- 2 cups wild rice brown basmati blend see note 3
- 2 cups stock chicken or vegetable
After cooking
- ½ cup parsley chopped
- ½ cup pine nuts toasted
Instructions
- Sauté onions- Select the 'sauté' function, then add the olive oil to the stainless steel inner pot of your Instant Pot. Add the onion, and cook for 4-5 minutes, until soft and translucent. Make a space in the pan, then add the garlic and sauté for another 1-2 minutes.Add the white wine, and scrape up the bottom of the pan, cooking for another minute.
- Remaining ingredients- add the mushrooms, salt, wild rice blend, salt, thyme and stock to the pot. Stir everything up, ensuring that no rice is sticking to the side of the Instant Pot.
- Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for 28 minutes. When the Instant Pot completes its cooking cycle, allow it to naturally depressurize for 15 minutes before releasing any remaining pressure and removing the lid.
- Finishing touches- add parsley and pine nuts, stir, and enjoy.
Notes
- Heat oven to 350°F.
- Add the rice to a covered casserole dish.
- Bake for 25-30 minutes, until warmed through.
- Add the pine nuts and parsley fresh if possible.
Nutrition
Cook time was adapted from Green Healthy Cooking!
Christine Moye
Do you think this would work with just wild rice? Or do you think it needs to be a blend?
Denise Bustard
Hi Christine! I have only made this recipe using a blend. A quick google search tells me that wild rice has a different water ratio (1 : 1.5) and cook time (15-20 min with full natural pressure release). You could try changing the ratios and cook time, but I can't myself guarantee that it will come out the same. Good luck!
Lori Wilcox
Delish! I used 1 1/2 c. Brown rice, and 1/2 c. Wild rice. Toasted the pine nuts and also added some chopped canned artichoke hearts. Thanks for this yummy recipe!
Denise Bustard
Hi Lori! Happy to hear you enjoyed. Thanks for sharing your modifications!
Eric
This did not turn out for me at all, they rice was VERY mushy.
Denise
Hi Eric! I'm so sorry to hear this. Could you confirm for me which blend of wild rice you used as well as which size instant pot? Thanks so much. Hope you are safe and well!
Kristen
Is it possible to double the recipe in a six quart Instant Pot?
Denise
Hi Kristen! I have not tried doubling it and am unsure if it will fit. If you give it a try would you let me know how it goes for you?
Marjorie Ross
I've never heard of "brown onions". Will yellow or white o ions do?
Denise
Hi Marjorie! Any onion will do. Hope you enjoy!
Tammy
I am not a wine drinker. Is there a possible sub?
Denise
Hi Tammy! Yes, you can sub for chicken stock (or veggie stock). Hope you enjoy!
Heidi
Made this for company this past weekend. Wow, it is delicious. I used mushroom broth but that was the only change. Very easy and delicious. Thank you for sharing!
Denise
So happy you enjoyed it, Heidi! Thanks so much for reporting back 🙂
Tambra
Can you just use regular brown rice
Denise
Hi Tambra, I've only tested with the wild rice blend, so I can't say for sure. I would check this post for the cook time for brown rice: https://greenhealthycooking.com/instant-pot-rice/
Arielle
Hi,
Is there anyway to add chicken to this to make it a fuller meal for lunch prep?
Denise
Hi Arielle, that would work! Here's my go-to chicken breast recipe: https://sweetpeasandsaffron.com/baked-chicken-breast/
Elizabeth
Has anyone tried this in a slow cooker? If so, what changes did you need to make to the recipe?
Denise
Hi Elizabeth! I haven't tried, I have actually heard rice gets quite mushy in the slow cooker. But if someone has had luck I hope they can chime in!
J-Wo
Can this be made as stuffing for a turkey? If so, do you suggest less liquid or less cooking time since it will continue cooking inside the bird?
Denise
Hi! I have not tried that, and worry it might overcook and get mushy? But if you try it I'd love to hear how it turns out. 🙂
Brooke Lannert
Hi Denise,
Can you share what brand wild rice you used?
Thanks
Denise
I tested this recipe with Royal Wild Rice Brown Basmati Blend as well as Lundberg Wild Rice Blend 🙂
Amy/pinchmegood
Wow this looks so good! I just bought an Insta Pot! Can’t wait to try this??.
Denise
Hope you enjoy it!
Serena
This recipe sounds great and I'm totally in love with my Instant Pot.
Denise
Thanks, Serena!
Jennifer
Any chance you can provide stovetop instructions? I don't have an Instant Pot, but this looks delicious!
Denise
Hi Jennifer! I haven't tried this, but I would follow the directions for this recipe, except adding as much stock as your rice package calls for. I can't remember the ratio for wild rice. Might be 2:1? Then cook for whatever time the package says. Some say 20 min and some say 45, it seems to depend on the blend. Good luck and I hope you enjoy it!